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Bon Appetit
ボナペティ
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A restaurant where you can savor the charms of Okinawa
Ratings
Japan User ratings3.40(1 review)Reviews
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Menu
The Ryukyu French Course is a dinner course featuring ingredients from Okinawa that bring out the charm of the ingredients using French techniques. The course incorporates ingredients unique to Okinawa, such as fish caught in the seas around Okinawa, Okinawan pork, and island vegetables, allowing diners to enjoy the bounty of Okinawa with all five senses, not only through the flavors, but also through the aroma and presentation of the dishes. The menu changes with the seasons, and each dish is designed to bring out the uniqueness of Okinawa, with the flavors and lingering impressions of the ingredients themselves as the core of the menu. Whether you are enjoying a deeper taste of Okinawa during your trip or encountering a new aspect of familiar ingredients, each taster will find their own pleasure and discovery.
We offer themed buffet lunches from around the world and from different regions of the world. The theme changes every two months. The popular Chef's Corner will offer "Beef Steak". On Saturdays, Sundays, and holidays, sparkling wine, red wine, and white wine are all-you-can-drink. This is a great place to enjoy a meal with family and friends, as well as a welcome and send-off party in the coming season. Please enjoy a relaxing lunch time. All-you-can-drink soft drinks Weekdays, stay until closing time without time limit. 90 minutes on weekends and holidays. Free anniversary plate (reservation required by the day before) Free parking while using the restaurant Free private room Please contact the restaurant for availability.
A drink combining Warm Flow and Ume Fragrance from Kamimura Sake Brewery, founded in 1882 in Naha City, Okinawa Prefecture. It features the aroma unique to oak barrel aging and utilizes the sweetness of moromi vinegar blended with the juice of Nanko plums, famous in Kishu, arranged in a sparkling wine style.
Warm Current, an amber-colored awamori that pioneered oak barrel-aged awamori developed by Kamimura Sake Brewery in 1968. It features a sweet aroma and richness similar to whiskey, with a gentle aftertaste. Enjoy this drink that pairs well with honey mustard sauce and cheddar cheese. Please savor the different flavor from the first Welcome Drink.
Founded in 1918 (Taisho 7) at the foot of Shuri Castle in Shuri Akata Town, Naha City, Okinawa Prefecture, Shikina Sake Brewery's 'Shigure' features a floral aroma using brown sugar yeast and a rich flavor inherent to awamori, perfectly matching with ancient rice risotto.
Founded in 1887 (Meiji 20), Zuisen Brewery is the closest sake brewery to Shuri Castle, offering 'Omoro' aged 10 years. Awarded the Gold Medal at TWSC 2024. The rich flavor and aroma of the awamori, which has been aged in a clay pot for 10 years, pairs perfectly with the rich sweetness of Tamana-ha Miso and Inamuduchi.
Mizuho Sake Brewery was established in 1848 in Naha City, Shuri Torihori. The 'Mild Mizuho Aged Five-Year Old Sake,' made from carefully selected high-quality aged sake (Kusu) that has matured for over five years, offers a crisp mouthfeel and the characteristic sweetness of aged sake, perfectly matching the acidity of strawberries and yogurt, as well as the sweetness of white chocolate. Enjoy the different flavors that vary by brand, even when consumed in the same way as the fourth glass.
A completely new Bordeaux wine born from the desire to deliver 'wines that respect people and the environment' to everyone. Enjoy the fresh aromas and strong flavors. [Producer] Baron Philippe de Rothschild [Region] France, Bordeaux [Grape Variety] Merlot
A white wine that is known as the 'wine of the sea,' perfectly paired with fish dishes. Its refreshing taste captivates with high-quality acidity and a mineral feel derived from the land. [Producer] Torres [Region] Spain / Rias Baixas [Grape Variety] Albarino (100%)
A red wine produced by Baron Philippe de Rothschild, known for its first growth in the Médoc classification of Bordeaux, France. It features a sweet and smooth drinking experience that is never tiresome, with a refined taste derived from oak barrel aging. [Producer] Baron Philippe de Rothschild [Region] France / Bordeaux [Grape Varieties] Merlot, Cabernet Sauvignon
This is a drink that spreads the tartness of hibiscus and the freshness of cola.
This is a non-alcoholic version of the cocktail called Sea Breeze, made with grapefruit juice.
A warm milk tea accented with organic ginger from Ogimi Village in Okinawa, pepper, and turmeric, allowing you to enjoy the spices of Okinawa in a cup.
This is a drink based on organic ginger from Ogimi Village in Okinawa Prefecture, with the refreshing fizz of carbonated water and the aroma of herbs.
A refreshing non-alcoholic cocktail with the zest of shikuwasa, inspired by tropical flavors.
This is a healthy mocktail with the unique mellow acidity of moromi vinegar. It is a non-alcoholic version of Long Island Tea, which carries the cocktail phrase 'hope'.
The Okinawa Prefecture Aged Pork and Goat are marinated for a day in red wine, salt, vegetables such as onions and celery, and flavored with bay leaves and thyme, resulting in a pâté with enjoyable texture. The surface is coated with black sesame paste, styled after Okinawa's court cuisine 'Minudar', and garnished with micro herbs. Enjoy it with spicy 'Green Mustard' as desired.
This is a cold soup made with potatoes from Okinawa. Please enjoy it with the jelly made from dried Irabu broth.
Using fish from Okinawa, island tofu, and vegetables, we wrap them in carta fata with awamori and steam-bake them. Enjoy with a cream sauce made from white wine and fish stock, enhanced with Okinawa's fermented food 'tofu you', providing a subtle aroma of awamori and a rich sauce.
This is a refreshing granita made with pineapples from Okinawa Prefecture.
The domestic beef fillet is poêlé and finished with a red wine sauce enhanced with the aroma and richness of rum from Minami Daito Island. It is served on top of 'Turnip Dengaku', a traditional Okinawan dish made by sweetly kneading the taro into a sticky paste, topped with crispy fried taro for added texture. Sautéed island shallots and three types of island vegetables are served on the side. Enjoy it together with the meat as you like.
The outer layer is crispy, while the inside has a fluffy texture made with dacquoise dough, sandwiched with milk chocolate cream. On top, we have a smooth coconut mousse combined with jelly made from Okinawa-grown shikuwasa juice. Enjoy the exquisite match of coconut sweetness and shikuwasa acidity.
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